Rainbow Bread (with photos)

[farfallina]

It's very pretty and not hard to make but I must say that it requires some time as you need to prepare 5 different doughs. It is worth the effort anyway. With its different flavors it would be great to have with some cheese or any way you wish

 
White Dough
150g bread flour
75g water at room temperature
5g honey
5g fresh yeast
5g EVO (extra virgin olive oil)
Salt (2g)

    * Put water in TM Bowl and warm for 30 seconds at 37ºC on Speed 1
    * Add honey and yeast, mix for 4 seconds on Speed 4
    * Sift in flour. Add EVO and salt. Knead for 2 minutes
    * Transfer into a bowl, cover with plastic film, let it rise


Red Dough
120g bread flour
50g tomato paste
30g sweet paprika
30g water at room temperature
5g honey
5g fresh yeast
5g EVO
Salt (2g)

    * As first thing sift in flour and mix with paprika
    * Put all the ingredients in TM Bowl and knead for 3 minutes
    * Transfer into a bowl, cover with plastic film, let it rise

 
Yellow Dough
130g bread flour
20g turmeric
75g water at room temperature
5g honey
5g fresh yeast
5g EVO
Salt (2g)

    * Mix sifted flour with turmeric and keep aside
    * Warm water for 30 seconds at 37ºC on Speed 1
    * Add honey and yeast. Mix for 4 seconds on Speed 4
    * Add flour-turmeric mixture, EVO and salt. Knead for 2.5 minutes
    * Transfer it into a bowl, cover with plastic film, let it rise.



Black Dough
150g bread flour
5g squid ink
75g water at room temperature
5g honey
5g fresh yeast
5g EVO
Salt (2g)


    * Warm water for 30 seconds at 37ºC on Speed 1
    * Add honey and yeast. Mix for 4 seconds on Speed 4
    * Add flour, squid ink, EVO and salt. Knead for 2.5 minutes
    * Transfer it into a bowl, cover with plastic film and let it rise


Green Dough
150g bread flour
200g spinach leaves
100g water at room temperature
5g honey
5g fresh yeast
5g EVO
Salt (2g)


    * Put spinach and water in TM Bowl, blend for 15 seconds on Speed 8 and set aside.
    * Put 75g of the mixture back in TM Bowl. (Not to waste anything, it'd be a nice idea to use the remaining amount while making soup)
    * Add all the ingredients and knead for 3 minutes
    * Transfer it into a bowl, cover with a plastic film, let it rise


Depending of the seasons and room temperature, you should let them rise around 30 minutes - 1 hour.

LAST STAGE
2 egg yolks (beaten)

    * Flour the surface a little. Roll out each dough with rolling pin around 23 x 28 cm. (When I roll out doughs I often work over some baking paper. I find it easier to clean and less messy. Some might think it is a waste. So it depends on your preferences)

    * Brush with beaten egg yolk between the layers and place them one over another

    * Cut into 4 strips as in the picture

    * Twist them as in the picture

    * Wrap them with baking paper (This will allow them to keep their lively colours)


    * Let them rise for 15 - 30 minutes
    * Bake them in preheated oven at 180ºC for 35-40 minutes



Afiyet olsun...



It's been adapted with several changes from "Pane Arcobaleno" recipe in "Tutta la bontà del Pane" by Sara Papa


Photos: http://thermomixtarifdefterim.blogspot.com/2011/01/rainbow-bread.html


Hints:

Some of you may wonder how to acquire squid ink. I am not sure if it is something very common and widely available all around the world. I bought some in 5g sachets in Italy. I hope you can find since it really gives a spectacular color. Well... What can you do if you can't find it available? I will just have a wild guess here since I haven't tried it but it came into my mind it may be possible to use some olive pate. It wouldn't be as black as in the picture but it might give some different color between black and gray. If I hadn't found squid ink, I'd have tried to prepare a dough with olive pate as follows
150g bread flour
50g olive pate
30g water at room temperature
5g honey
5g fresh yeast
5g EVO
All the ingredients into TM Bowl.. Knead for 3 minutes

However, as I previously stated, this is just a guess and I didn't try it so I can't promise you any fail-safe results.

If any of you try to make the black dough in a different way I'd appreciate if you send me some feedback. I believe it would be helpful for the ones who can't find squid ink available in their markets

[KarenH]

WOW!  Faffallina that is absolutely spectacular! 

[judydawn]

Imagine the surprise look on people's faces if you served bread like that - congratulations farfallina, you put so much effort into your cooking. 

[dede]

Wow that looks amazing. would be great on a special occasion. My kids would love bread that looked like that.

[maddy]

That's really   bread farfallina!

I know a girl over at the taste forum who has made rainbow pasta, and it looks just as spectacular as your bread.
She uses different powders for the colouring, eg. beetroot powder.

[farfallina]

My father-in-law first thought it was a kind of cake

Another nice thing about this bread is that coloring is made with not chemical but natural ingredients!

Thank you all for your comments 

[Katya]

WOW Farfallina - that is a work of art.   Far too pretty to eat, if I ever make it I think I will hang it on the wall 

[Zan]

That is amazing!!! Have to try it, will see if I can find the squid ink/try an alternative, but think it would still look great without the black anyway.

[farfallina]

WOW Farfallina - that is a work of art.   Far too pretty to eat, if I ever make it I think I will hang it on the wall 

 
You will have 4 so you can eat the remaining 3! 


I hope you can find squid ink zan
The ones I bought (nero di seppia) look like this one:

http://www.amazon.com/GourmetFoodStore-Spanish-Squid-Ink-Packets/dp/B000LR0Y44/ref=sr_1_17?ie=UTF8&qid=1295598936&sr=8-17

I used 1 sachet

[cookie1]

Oh my goodness, what amazing bread. It reminds me of the rainbow bread they sell on the street in Singapore with icecream in between-but theirs is very subdued colours.

[brazen20au]

wow!!! i think i would skip the black and do a different colour instead lol

[foodiepep]

Oh my hat!

[thermoheaven]

That's fabulous, farfallina! and I love the black.

Cookie, I love those icecream sandwiches in Singapore, but their bread is different.

[cookie1]

The Singapore bread is different. I might try one on your recommendation this trip. I 've always found the thought of icecream in bread a bit hard to take. The 'little man' selling them is always doing  lots of selling.

[KarenH]

Hi again farfallina,
I would like to have a go at making this bread - do you bake it with the baking paper wrapped around the twists?  Or do you just leave it on for the second rise, and take it off when you put it in the oven?
Karen